Forks twirl through build-your-own pastas in a wide array of sauces and toppings, which lead Pastabilities' menu of Italian fare. Portobello mushrooms, eggplant, chicken, and beef steep in warm lakes of marinara, regaling nostrils with tales of sun-soaked tomato fields and scarecrows' first steps. A full line of retail sauces and pastas crafted in-house for shipment to doorsteps begs to fill steaming pots in home kitchens, and catering trays parade pasta and panini for up to six people or three sets of Hall & Oates impersonators.
Specializing in thick, Sicilian–style deep-dish pizza, Jet's has indulged palates since 1978, when the eponymous Jetts brothers opened the first joint in Sterling Heights, Michigan. Crusts buckle under the weight of mozzarella cheese and toppings such as grilled chicken and black olives, accompanied by sides such as hot wings, cinnamon sticks, or Jet's Bread topped with cheese, garlic, and butter. Stacks of meat and veggies pile onto piping-hot subs, and a variety of healthy salads helps to avoid the wrath of the Food Pyramid's ancient golems armed with giant wooden tongs.
The slice-savvy staff at Wa-Pa-Ghetti’s Pizza slather sauce made with vine ripened tomatoes atop the handcrafted crusts of thin, thick, and stuffed pies. More than 20 toppings mingle on pizzas, which are always made to order and emerge from ovens about half an hour after diners send orders via carrier kites into the kitchen. Chefs also assemble 15 kinds of sandwiches and a host of American fare to round out the menu. Barbecued ribs and chicken are slathered with the house sauce, and baked potatoes come adorned with edible topping toupees in combinations inspired by Italian and Mexican cuisines or loaded with a custom combination.
BaPi Italian Ristorante's proprietor, Cristiano Bassani, bedecks white-linen tablecloths with house-made pasta, chicken, and salmon dishes. The quaint eatery hosts private lunch and dinner parties for 10–60 patrons and all their imaginary friends, or fills households with heaping pans of pastas and entrees via catering services.
Established in 1990, the bar and grill formerly known as Pete's Pizza took on its new nommé de cuisine in 2008 after extending the menu to encompass burgers, sandwiches, pasta, and Greek fare from chefs Spiro Theodoropoulos and John Patouhas. The hugely varied pub fare weighs down tables in the expansive, relaxed dining room. In the adjoining bar, raucous games of darts, pool, and sudoku wait to break out. During warmer weather, diners take in fresh air on the stone patio that also provides the ideal amount of give for toe-tapping to the sporadically scheduled live music.
The warm fragrances of homemade pasta and gleaming candlelight herald selections from Enzo & Lucia Ristorante's mouthwatering dinner menu. Maneuver into Italian gastronomy as handily as Chef Boyardee's moped with a succulent duet of prosciutto and melon ($8.95), whose delectable duality scintillates in the charming dining room or sun-dappled outdoor seating. The vitello Enzo ($22.95) arms veal endearingly with asparagus spears and a warm cloak of fontina cheese, while tender arborio rice, a light tomato sauce, and a Neptunian who's-who of succulence populate the risotto pescatore ($21.95).